Imagine sinking your teeth into a soft, decadent chocolate chip cookie that's not only incredibly delicious but also secretly packed with hidden nutrition. These Chocolate Chip Almond Flour Zucchini Cookies are about to revolutionize your dessert game, proving that healthy treats can be mind-blowingly tasty! Perfect for health-conscious foodies, gluten-free enthusiasts, and anyone looking to sneak some vegetables into a sweet treat, these cookies are your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 cups almond flour
- 1 cup grated zucchini
- ½ cup chocolate chips
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Prepare the zucchini by grating it using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture thoroughly. This step is crucial to prevent soggy cookies.
- In a large mixing bowl, combine the almond flour, baking soda, and salt. Whisk together until well incorporated and free of any lumps.
- In a separate bowl, mix the maple syrup and vanilla extract until well combined.
- Add the squeezed zucchini to the wet ingredients and stir until evenly distributed.
- Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
- Gently fold in the chocolate chips, distributing them evenly throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie slightly with the back of a spoon or your fingers, as these cookies will not spread much during baking.
- Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Moisture Management: The key to preventing soggy cookies is thoroughly squeezing out excess water from the grated zucchini. Use a clean kitchen towel and apply firm pressure to remove as much liquid as possible.
- Ingredient Temperature: Ensure your ingredients are at room temperature for better mixing and a more consistent dough texture.
- Chocolate Chip Distribution: Fold chocolate chips gently to prevent overmixing and ensure even distribution throughout the cookie.
- Sizing Matters: Use a cookie scoop for uniform cookies that bake evenly. This also helps achieve a professional-looking batch.
- Cooling is Crucial: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set and prevents breaking.
- Storage Hack: For maximum freshness, store in an airtight container. These cookies actually taste better the next day as the flavors meld together!
Nutrition Facts
Calories: 107kcal
Carbohydrates: 8g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
